Philosophy
The Culinary Arts program is an Associate of Applied Science degree program that will provide foundation and specialized study on the culinary field through academic, laboratory, and field experience. The required general education courses enhance the experience.  This program prepares its graduates for careers in restaurants, clubs, hotels, catering operations, and institutional food service.

Students interested in entering the Culinary Arts Program must enroll in Ozarka College as a student, submit all admissions requirements, and arrange a meeting with program advisors to be interviewed and discuss requirements and entry into the program. After students have met with program advisors, they will be scheduled for classes subject to space in the program. Students will attend the Melbourne campus and must attend required Culinary Activities. 

Outcomes
Upon completion of the Culinary Arts Degree, the graduate will: 

1. Demonstrate appropriate usage of industry standards in sanitation and safety for food service operations.
2. Practice standards of professionalism, including ethical behavior, communication, and grooming codes required for the industry.
3. Prepare high quality food products using appropriate ingredients and equipment.
4. Apply nutrition and merchandising principles to menu planning, purchasing, and food production.
5. Perform dining room customer service and catering functions.
6. Communicate correctly and accurately in both written and verbal messages.
7. Apply and use basic mathematical calcuations correctly.

Students will work two semesters in our Culinary Cafe or an alternate commerical food service stablishment approved by the Culinary Program Director, gaining experience in all apsects of running a food establishment. Students also gain practical experience through a variety of campus functions and a 2 credit internship to be performed at a community business. Successful completion of the program will result in graduating with an AAS in Culinary Arts and as a Certified Culinarian through the American Culinary Federation.